Frederic Melton
Parmesan cheese is not considered vegetarian because of the use of animal rennet, which is derived from the inner lining of a calf's fourth stomach. This enzyme is crucial to the production of Parmigiano Reggiano, the style of cheese that Parmesan is modelled after. While some soft cheeses like cottage cheese, cream cheese, or paneer are reliably vegetarian, many traditional cheeses like Parmesan, Pecorino Romano, Gruyere, and Camembert are made with animal rennet. However, there are vegetarian alternatives to Parmesan available, made with microbial or vegetable rennet, which mimic the effects of animal rennet.
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What You'll Learn
- Rennet, an animal enzyme, is used to make Parmesan
- Rennet is derived from the stomachs of young calves or other young ruminant animals
- There are vegetarian alternatives to rennet derived from plants and microbes
- Some Parmesan cheeses are made with vegetarian rennet
- Some soft cheeses are reliably vegetarian
Rennet, an animal enzyme, is used to make Parmesan
Parmesan cheese is not considered vegetarian because it contains rennet, an animal enzyme. Rennet is an enzyme used to clot milk, and it is derived from the inner lining of the fourth stomach of young, milk-fed ruminant animals, usually calves. The calves used for this purpose are typically those male dairy calves that have no value on a dairy farm and are instead raised for veal. The stomachs of these calves are ground and soaked in an enzyme extraction solution, and the end product is not vegetarian by most standards.
The use of rennet is crucial to the production of Parmigiano Reggiano, the style of cheese that Parmesan is modelled after. In fact, a cheese can only meet the European Union's legal definition of Parmesan if it is produced in the "Reggiano" region of Italy using cow's milk, salt, and calf rennet. While all Parmigiano Reggiano contains animal-derived rennet, some types of Parmesan cheese are made with microbial rennet and are suitable for vegetarians.
Vegetarian rennet is typically made from dried caper leaves, cardoon thistle, nettles, or artichokes, all of which have coagulating properties similar to those of chymosin, the enzyme found in animal rennet. Some grocery stores sell vegetarian Parmesan cheese alternatives, and some cheese labels will indicate whether the product is suitable for vegetarians. However, traditional cheeses like Parmigiano Reggiano are unlikely to be made with non-animal rennet.
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Rennet is derived from the stomachs of young calves or other young ruminant animals
Rennet is a crucial ingredient in the Parmigiano Reggiano production process. It is derived from the stomach lining of ruminant animals, typically calves, but also goats or lambs. The calves used for rennet production are usually very young, male dairy calves, slaughtered at around 16 to 18 weeks old. This is because they have no value on a dairy farm, so are sold for veal.
The fourth stomach of a calf is particularly sought after, as it contains a high concentration of the enzyme chymosin. This enzyme is essential to the cheese-making process as it clots milk, forming curds and separating them from whey. To extract the rennet, the stomachs are sliced into small pieces, then soaked in an enzyme extraction solution, often with an acidic component to help draw out the enzymes.
While animal rennet is the traditional choice for Parmigiano Reggiano, there are now vegetarian alternatives. These include microbial rennet, derived from the fermentation of a fungus, and vegetable rennet, made by boiling plants such as cardoon thistle, artichokes, or nettles, and straining the liquid through a cheesecloth. These alternatives are functionally similar to animal rennet, though some argue they do not produce the same flavour.
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There are vegetarian alternatives to rennet derived from plants and microbes
Rennet is an enzyme used to clot milk and is derived from the inner lining of the fourth stomach of young calves, goats, or lambs. This makes it unsuitable for vegetarians. However, there are vegetarian alternatives to rennet, which can be derived from plants and microbes.
Vegetarian rennet is made from microbial enzymes that mimic the effects of chymosin, the enzyme found in the stomachs of young ruminants. These microbial enzymes can be produced by the fermentation of fungi, such as Rhizomucor miehei. This type of rennet has been used since the 1970s and is marketed under various trade names, including Rennilase, Fromase, and Marzyme. While microbial rennet is more proteolytic than animal rennet, it can result in the production of some bitter peptides during cheese ripening.
Various plants can also provide a form of "vegetable rennet". Boiling cardoon thistle, artichokes, nettles, nettle, yarrow, mallow, or nettles in water and straining the liquid with a cheesecloth leaves behind a thickening enzyme similar to chymosin. Certain Iberian cheeses like Azeitão are traditionally made using plant rennet, so vegetarians may have better luck shopping for Portuguese or Spanish cheese options. However, non-animal alternatives to rennet are not as popular as animal rennet, as they may develop an off flavor after a long aging period.
Some grocery stores sell vegetarian alternatives to Parmesan cheese. For example, Whole Foods sells a brand of Parmesan that uses vegetarian, plant-based microbial rennet. Trader Joe's also sells a vegetarian Parmesan cheese. Additionally, Gran Kinara cheese is a vegetarian alternative to Parmesan, and nutritional yeast can be used in place of Parmesan as it has a similar flavor profile.
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Some Parmesan cheeses are made with vegetarian rennet
Parmesan cheese is not always vegetarian. This is because of an ingredient called rennet, which is used in the production process. Rennet is an enzyme used to clot milk and separate curds from whey. It is usually derived from the inner lining of the fourth stomach of young calves, goats, or lambs. However, some Parmesan cheeses are made with vegetarian rennet, also known as microbial or vegetable rennet. This type of rennet is obtained from microbial enzymes or by boiling certain plants, such as cardoon thistle, artichokes, or nettles, and straining the result with a cheesecloth. The end product is a thickening enzyme that is functionally similar to animal-derived rennet.
While all cheeses labelled as Parmigiano-Reggiano or produced in the traditional way contain animal-derived rennet, some brands of Parmesan cheese use vegetarian rennet. For example, Organic Valley Shredded Parmesan offers a vegetarian-friendly version of Parmesan, and some grocery stores sell their own brands of vegetarian Parmesan. In addition, there are some viable alternatives to Parmesan that are suitable for vegetarians, such as Gran Kinara cheese, nutritional yeast, and certain Iberian cheeses like Azeitão.
It is important to note that the term "Parmesan" can refer to a variety of Italian hard cheeses, not just Parmigiano-Reggiano. These cheeses may not contain rennet at all, so it is always a good idea to check the ingredients list. When shopping for Parmesan cheese, vegetarians should look for products that specifically state they are vegetarian or use microbial rennet.
The use of rennet in cheese production has sparked some debate among vegetarians. Some argue that the obsession with finding vegetarian cheeses misses the point, as the existence of male dairy calves being slaughtered for veal is a direct result of the dairy industry. However, others choose to avoid animal-based rennet for ethical reasons. Ultimately, the decision to consume Parmesan cheese as a vegetarian is a personal choice, and there are alternative options available for those who wish to avoid animal products.
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Some soft cheeses are reliably vegetarian
Parmesan cheese is not always vegetarian because animal rennet is used in its production. Rennet is an enzyme that comes from the stomach of ruminant animals like cows and goats. However, some brands sell vegetarian Parmesan cheese, such as BelGioioso and Trader Joe's.
Soft cheeses that do not require coagulation do not use rennet at all. Instead, they are made by adding some type of acid (vinegar, lemon juice, or bacterially produced lactic acid) to milk, which helps form loose curds. Some examples of reliably vegetarian soft cheeses include:
- Cottage cheese, which is a fantastic source of protein.
- Cream cheese, a favourite of the keto crowd.
- Ricotta, which is quite rich in whey protein and calcium.
- Paneer, a traditional soft Indian cheese made with milk, lemon juice or vinegar, and salt.
Some other vegetarian soft cheeses include:
- Torta del Casar, a popular Spanish cheese made using Cardoon Thistle, giving it a creamy texture and slightly bitter taste.
- Wyfe of Bath, a pressed cheese made in Somerset, England, with a semi-hard texture and a nutty flavour.
- Cashel Blue, an Irish blue cheese made with pasteurised cow's milk and thistle rennet, with a rich and full flavour.
- Shropshire Blue, a semi-soft cheese with a delicately sweet flavour, best served with honey and walnuts.
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Frequently asked questions
Parmesan cheese is not vegetarian because it contains rennet, which is derived from the inner lining of a calf's fourth stomach.
Rennet is an enzyme used to clot milk. It is a coagulant that forms curds and separates them from whey.
Yes, there are some vegetarian versions of Parmesan cheese available on the market. These include Follow Your Heart, Organic Valley Shredded Parmesan, BelGioioso, and Gran Kinara. Nutritional yeast is also often used as a vegetarian substitute for Parmesan.
